PHYTOCHEMICAL CHARACTERIZATION AND TANNIN STABILITY TEST FROM KLUWEK (Pangium edule Reinw)

Warnasih, Siti; Hasanah, Uswah

doi:10.33751/jsi.v1i02.1000

Cited by 6 publications

(4 citation statements)

References 2 publications

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“…The noodle had a similar physical appearance to wheat noodles, but it had greenish-brown color due to its chlorophyll and tannin content. The chlorophyll from moringa leaf powder contributed to the green color [9], while the tannin from both substituents was responsible for the brown color of the product [10].…”

Section: Resultsmentioning

confidence: 99%

The stability of total phenolic and antioxidant activity during processing and cooking of sorghum-moringa substituted tapioca noodle

Sadek

Hamidah

2023

IOP Conf. Ser.: Earth Environ. Sci.

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Adding sorghum (Sorghum bicolor L. Moench) dan moringa (Moringa oleifera) leaf powder into tapioca noodle formulation was expected to improve health functional properties. This study evaluated the total phenolic content (TPC) and antioxidant activity in each step of noodle processing (including mixing, steaming, sheeting-slitting, and oven drying) and boiling. Noodle formulation was tapioca and sorghum flours (80:20) with a 5% moringa leaf powder addition. The TPC and antioxidant activity were analyzed using Folin Ciocalteu and DPPH (2,2-diphenyl-1-picrylhydrazyl) assays. The concentration of DPPH solution used in this study was 0.1 M. The TPC and antioxidant stability was significantly affected during processing and boiling. The TPC retention was highest in sample taken from sheeting-slitting step (0,27±0,001 mg GAE/g), while the antioxidant activity was found to be highest in the samples taken from oven drying (90.29±0.158 %). This result indicated that the heat involved expressed positive influences, except for the boiling effect in TPC. Heat treatment was proposed to release antioxidant compounds from food matrices, but the presence of water as a boiling medium may lead to phenolic leaching. Other bioactive compounds might also play a role in antioxidant activity due to a very weak correlation between TPC and antioxidant activity. High ability in DPPH reduction made the noodle could be proposed as a potential source of antioxidants.

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Section: Resultsmentioning

confidence: 99%

The stability of total phenolic and antioxidant activity during processing and cooking of sorghum-moringa substituted tapioca noodle

Sadek

Hamidah

2023

IOP Conf. Ser.: Earth Environ. Sci.

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“…These results have some similarities with previous study. Alkaloid was also found in crude extract of fermented P. edule seeds using water, 70% ethanolic, acetone, and n-hexane as solvents, while saponin, flavonoid, and tannin were found in water and ethanolic extracts [ 27 ]. Triterpenoid and steroid were not found in all P. edule seed crude extracts.…”

Section: Resultsmentioning

confidence: 99%

Antifungal Activity and Major Bioactive Compounds of Water Extract of Pangium edule Seed against Aspergillus flavus

Listyorini

Kusumaningrum

Lioe

2021

International Journal of Food Science

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Pangium edule seeds are widely used as spices in Southeast Asia in a fresh and fermented form and are reported to have active compounds for food preservation. However, scientific data on the active compounds of P. edule seed that can prevent the growth of toxigenic Aspergillus flavus have not been widely reported. This research subjected to determine the antifungal activity and identify the active compounds of water extract of old and fermented seed of P. edule against A. flavus. The water extract was compared to the extracts obtained by multilevel maceration using 50% ethanol, ethyl acetate, and n-hexane as solvents. Alkaloid, saponin, phenolic compound, flavonoid, triterpenoid, and glycoside were detected qualitatively in the crude extracts. The water extract showed the best activity to suppress the growth of A. flavus, determined by the agar dilution method, with the minimum inhibitory concentration (MIC) of 12.5 and 25 mg/mL for old and fermented seed, respectively. The water extracts showed a moderate toxicity with LC50 of 100-500 μg/mL, determined by the brine-shrimp toxicity test. After fractionation using 3 kDa molecular-weight (MW) cut-off ultrafiltration membrane, two fractions, i.e., fraction with MW < 3 kDa and >3 kDa, were obtained. The fraction with MW < 3 kDa showed the best antifungal activity with the MIC of 6.25 and 12.5 mg/mL for old and fermented seed, respectively. LC-MS/MS profile showed that different compounds belong to fatty acid, amino acid, glycoside, and peptide were found as major active compounds in the fractionated water extract. The principal compounds and partial least-square analysis, however, suggested that fatty acid and glycoside are responsible for the antifungal activity. Hence, this study concluded that the water extract of P. edule seed had promising antifungal activity against A. flavus which was due to presence of particular compounds belong to fatty acid and glycoside.

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“…Sorghum contains tannin which is responsible for brown color. while moringa leaf contains chlorophyll ascociated with green color [22,23]. There was a difference in the color of both noodles, and the dried noodles' color tended to be brighter than the cooked noodles.…”

Section: The Sorghum-moringa Substituted Tapioca Noodlementioning

confidence: 99%

The nutritional content, omega fatty acids, and amino acids profiles of sorghum-moringa substituted tapioca noodles

Sadek

Hamidah

Murwani

2023

IOP Conf. Ser.: Earth Environ. Sci.

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Sorghum (Sorghum bicolor L. Moench) and moringa (Moringa oleifera) could be utilized to develop an innovative and functional food product, especially for stunting prevention, due to their nutritional content. In this study, those commodities were incorporated into tapioca noodle formulation, with the ratio of sorghum and tapioca flours was 20:80 and 5% moringa leaf flour. This formula resulted in 4.12% protein, 1.15% fat, 81.75% carbohydrate, and 5.88% dietary fiber and provided 353.77 kcal energy per 100g product. This made our product could be considered low-fat and a source of dietary fiber. Magnesium (42.89 mg/ 100 g), phosphorus (68.18 mg/100 g), zinc (0.58 mg/100 g), and iron (4.21 mg/100 g) were minerals presented in the product, while no vitamin A and D were detected. The complete essential amino acids were also found in this product, with 5.5; 26.4; and 32.7 mg/100 g of omega-3, -6, and -9 fatty acids, respectively. This result indicated the potency of health-promoting effects in stunted children. However, future research should emphasize increasing the protein content of sorghum-moringa substituted tapioca noodles.

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PHYTOCHEMICAL CHARACTERIZATION AND TANNIN STABILITY TEST FROM KLUWEK (Pangium edule Reinw)

Cited by 6 publications

References 2 publications

The stability of total phenolic and antioxidant activity during processing and cooking of sorghum-moringa substituted tapioca noodle

The stability of total phenolic and antioxidant activity during processing and cooking of sorghum-moringa substituted tapioca noodle

Antifungal Activity and Major Bioactive Compounds of Water Extract of Pangium edule Seed against Aspergillus flavus

The nutritional content, omega fatty acids, and amino acids profiles of sorghum-moringa substituted tapioca noodles

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